20 May 2008

Don't Knock It Until You Try It

This is a new creation that I'm still tweaking, but I'm happy with the first round of results.This pasta dish features a light tomato sauce that has pear-infused white balsamic vinegar. I really enjoy the taste of this vinegar and I like how it adds a subtle taste enhancement without overpowering other flavors. The tuna was an addition I enjoyed, but I'm aware that it might make people scratch their heads and wonder what I was drinking. I wasn't, I swear!

Overall, the sauce was the highlight; it was light and not heavy, but it doesn't mean that the dish wasn't filling. I'll be making it often!

Heat the olive oil in a large skillet with high sides on medium. When heated, add the garlic and saute for 20 seconds. Add the tomato paste and saute for 1 minute before adding the grape tomatoes, 2 teaspoons kosher salt, and crushed red pepper; saute for 3 minutes.

When water is boiling, add the penne, stir, and cook for 10 minutes or until almost al dente.

Meanwhile, add 1 cup of chicken broth to tomato mixture and let simmer for 8-10 minutes, or until reduced and thickened slightly. Stir in the balsamic vinegar, then taste for seasonings. Add the pasta, 1/4 cup of pasta water, and the tuna; cook for another 1-3 minutes, or until the pasta is al dente.

Remove from heat. Dish the pasta into bowls, then drizzle a tiny bit of olive oil on top and a light sprinkle of parmesan cheese and parsley.

Valerie - I know, I am totally in love with it! It's not super overpowering like regular dark balsamic. Sometimes I want a vinegar, not a citrus juice, but I don't want the intense depth of dark balsamic. This is incredible!

Kari - Oh good, you know exactly what I'm talking about!

That pizza sounds incredible, by the way.

Sam - Definitely give it a go if you can find it!

Emiline - The best part is that it seems like it took a while to make, but it came along really quickly. Perfect for those days you want something delicious with minimal effort.